This recipe as a printable pdf? Sign up for the Eva in the Kitchen newsletter and you’ll receive a free download! Click here to subscribe.

One year ago, I posted my recipe for fluffy spelt pancakes with blueberry and coconut milk.

I had no idea this would become the most popular recipe on my website, with over 100.000 views today. To me, that is a-ma-zing!



I’m so grateful your stopping by, and that’s why I decided those fluffy pancakes deserve new pictures. And a part two on the blog. But actually, I was just searching for an excuse to make myself a new stack… So here we go!

Fluffy spelt pancakes with blueberry and coconut milk

Fluffy spelt pancakes with blueberry and coconut milk

This is what I had to say about these pancakes a year ago, and after re-making them last week, I can say I still fully agree. These are indeed the fluffiest and most delicious pancakes!

Fluffy spelt pancakes with blueberry and coconut milk

Fluffy spelt pancakes with blueberry and coconut milk

I made these pancakes a few days ago, and it was love at first sight AND bite.

Even though they were originally intended as an experiment to use up leftovers (some coconut milk that I had in the fridge and a little bit of spelt flour that was not enough to bake a bread), they will get a spot on my weekend-breakfast-shortlist! They’re so fluffy and airy, combined with a very subtle coconut flavour and the sweetness of blueberries.

Fluffy spelt pancakes with blueberry and coconut milk

Fluffy spelt pancakes with blueberry and coconut milk

The fluffiness of these pancakes is amazing, spooning a bit of batter in the pan and watching them rise while they baked was like magic. This is why I love cooking, just throwing together a few ingredients and see where it takes you. And in this case, it took me to an unexpected pancake heaven. Not only because they were so delicious and light, but als because I was home alone so I had the whole stack to myself!

Fluffy spelt pancakes with blueberry and coconut milk

Fluffy spelt pancakes with blueberry and coconut milk

I’ve posted a pic of these babies on Instagram, and someone asked me if she could substitute the blueberries for something else. And the answer is YES, you most certainly can. You could use banana, strawberry, raspberry, apple or pineapple (which I think would be divine with the coconut flavour, like a tropical surprise). Once sliced, they should all go very well in pancakes.

I think it’s time to tell you the secret trick into getting perfectly round pancakes. I use a serving mould, you know, one of those iron rings chefs use to make a pretty presentation. I use them for plating at home too, they make sure my purée looks nice, and that my rice doesn’t lay on the plate like a big mountain. They also come in handy to ensure perfectly round pancakes.

Fluffy spelt pancakes with blueberry and coconut milk

Fluffy spelt pancakes with blueberry and coconut milk

Butter the inside of a ring and place it in your skillet, now spoon in the batter and wait until it’s time to turn over the pancake. That’s also when it’s time to take off the ring (don’t forget to grease it, or the ring won’t come off at all. Learned that the hard way…).

Bon appétit!

Fluffy spelt pancakes with blueberry and coconut milk, part two
Serves: 4-6 pancakes
  • 100 gr (1 cup) of spelt flour (or substitute with regular flour)
  • 2 tsp of baking powder
  • pinch of salt
  • 1 egg
  • 150 ml (2/3 cup) of coconut milk
  • 75 gr (3/4 cup) of fresh blueberries + some extra for serving
  • Little bit of butter (to bake in)
  • Icing sugar, for serving
  1. Mix the flour, baking powder and salt in a big bowl
  2. Mix the egg and coconut milk in another bowl
  3. Add the coconut/egg mixture to the flour and mix together
  4. Stir in the blueberries
  5. Heat a bit of butter in a non-stick skillet
  6. Use a large tablespoon to make small pancakes in the middle of the pan
  7. After you drop in the batter, turn down the heat to allow the pancakes to bake gently
  8. Bake for a few minutes until the pancake gets firm and you can turn it
  9. Turn it gently and fry for another 2 minutes or until golden
  10. Serve with the extra blueberries and dust with icing sugar

29 Responses

  1. Contestchef

    Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef

  2. Edita

    Hi,can i just use a regular milk as don’t have the coconut one on hand? Thanks

  3. Rosie

    Didn’t love these! Could be different countries ingredients but turned out super stodgy! I then added an extra egg, some wAter and more coconut milk and it tasted better, still not my favourite though!

  4. Kelly

    Mine turned out heavy and doughy, just like every time I make pancakes from scratch and followed a different recipe. No clue why I can’t get this.

  5. katya

    amazing taste and texture! thank you i wanted to upload a photo for you :)

  6. Pamela

    Hand down the best pancakes I’ve made in a long time. I added 1/2 tsp vanilla extract and 2tblsp of almond milk. I served them with a cherry chia jam, made fresh and hot.

  7. Phlass

    She added two tablespoons of vegetable oil to your pancake recipe and I must say it made the best Belgian waffles ever… Yummy!

  8. Cheryl

    Just had these with my husband. We used buttermilk since we didn’t have coconut milk. They were absolutely fantastic. Thank you Eva 😊

  9. CJ

    These were great , the family loved them, we love thick fluffy pancakes so the recipe was just. I added a teaspoon of vanilla as well to tweek it a little bit.

  10. Manisha

    This is now my go-to pancake recipe. I didn’t have any coconut milk, but I did have coconut yoghurt, so I watered down a couple of tblspns to a milk-like consistency and they were delicious. Also worked beautifully with almond milk. I am going to attempt freezing a batch this week!

    • Eva in the Kitchen
      Eva in the Kitchen

      Hi Manisha, thank you for your kind comment! And I love how creative you are in adapting the recipe to what you have in stock, I’m sure they’re good with almond milk too!

  11. Kath

    These were delicious. My children loved them… youngest said “they were so think and fluffy and yummy… please make these again”. Added raspberries as we didn’t have blueberries.

  12. Jane

    Made these last night for our pancake day, I’m not normally keen on pancakes but I’m now converted! Used raspberries instead of blueberries. They were still good cold this morning too. Thanks for the recipe.


Leave a Reply

Your email address will not be published.